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this was the first veggie burger recipe i tried and they were delicious! even my very picky brothers though they were good :) we used everything the recipe calls for plus some ground cumin, garlic salt and a little bit of Worcestershire sauce to taste. served on toasted buns with lettuce and tomato and mozzarella cheese melted on top of the patty! yum! cant wait to make them again.
My daughter is a vegetarian so I am always looking for great veggie recipes and this is definitely a keeper. The burgers are very tasty. We chilled the burgers before frying and they held their shape and didn't break apart. Thanks for posting.
Though I liked the taste of these pretty well, my family found them a bit bland and the texture a little too soft. I ended up making a couple changes others might find helpful: i added about 3/4 c. of whole oats to firm up the texture a bit. i also added some bbq sauce and some worchestershire sauce but not so much as to end up with the same texture issue. after my changes i tried baking a patty in the oven on 375. i flipped it a couple times and had a pretty nice result--crispy on the outside and not too crumbly. overall, this is a good starting point for a homemade veg. burger. thanks!
What great Burgers.
This is a pretty good recipe. It was a lot of work for eight burgers. I have four left in the freezer to see how they handle after being frozen for a couple weeks.
WONDERFUL!! This is the first time I have made veggie burgers without them disintegrating into mush. I used 1 cup of finely diced courgettes/zuchinni instead of the frozen veg. I made a double batch to freeze some. Even my 2 yo loves these!!
Easy and delicious and freezer friendly - all of my favorite things. I made a batch of these, cooked them, and froze them (separately on a cookie sheet first, then in a large ziploc bag once frozen). I just pulled one out of the freezer tonight and heated from frozen over low-med heat in the frying pan, and I was really impressed, even without adding the cheese, or peas/carrots. These seem very versatile as a nice base to experiment with different veggies or spices, so I will definitely be making these again once this batch is gone. Thank you for sharing such a simple and yummy recipe!
Excellent! A little crumbly but very very good. I froze my leftovers and when I warmed them up they stayed intact very well for another sandwich. Thanks for the awesome recipe. I never thought to make my own veggie burgers!
Really easy to make and very tasty. I added a few herbs I had; sage, parsley and thyme. It took a bit of mashing but with persistance I got them into 8 nice patties without having to add any egg. As I don't like peas and carrots I put in a small tin of sweetcorn. The colour probably wasn't as nice as with some green and orange but I really enjoyed them. I'm looking forward to the rest which are currently in the freezer. Thanks.
I was going to post this recipe, and found that it's already here. This recipe is from the show "Cooking Thin" with Kathleen Daelemans. The recipe is pretty much word for word from the foodnetwork.com website. It's from her episode of Cooking Thin titled "Go Mom Go, Part 2". I thought she should get credit for it. The only differences are that there are no mushrooms in her original recipe, and she states just to put the onions in the saucepan with the stock, bring to boil, then add the bulgur, etc, and turn off the heat. And to just coat the pan with cooking spray when cooking the burgers. So she avoids the oil. Anyway, Kathleen is great and this is a great recipe. I made them up through step 9, then flash froze them individually on a cookie sheet, then wrapped and stored them in the freezer. I took them out when needed the night before to thaw, and heated them in the pan from step 10. This is a keeper! :)